Spinach & Portobello Enchilada's for Create for a Chilli Chopper

Here's what I came up with after buying some Portobello mushrooms... My daughter ate them up, not even knowing there were mushrooms in them! After I told her, she freaked out :D I made some homemade tortillas for these, and I tried the Mrs. Dash's Steak Seasoning since I like it on steak so much... and it was just as good on the mushrooms.



I'm sending this to KO Rasoi's CREATE For a Chilli Chopper.

Ingredients:
• 10 ounce enchilada sauce (any kind you like)
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 green chili, chopped
• 8 ounce Portobello mushrooms, chopped into 1 inch cubes
• 10 ounce frozen spinach, thawed and water squeezed out
• 1/2 bell pepper, any variety, sliced into long strips
• 1 tsp. ground cumin
• salt and pepper to taste
• Mrs. Dash's Steak seasoning, to taste
• 1 1/4 cup shredded jack cheese
• 2 cups shredded colby/jack cheese
• Cilantro, for garnish
Method:

Heat oven to 350 degrees Fahrenheit. Spray a 13 x 9 inch pan with oil. Spread small amount of enchilada sauce on bottom.

Fry onion, garlic, and chili's until softened. Add mushrooms and bell peppers, along with Mrs. Dash's and cumin. Fry until mushrooms are tender. Add spinach, jack cheese, and 1 cup of colby/jack cheese and heat until cheese is melted. Spoon a small amount onto tortilla, roll up and place seam side down in pan. Repeat until pan is full, squeezing them in if necessary. Cover with remaining enchilada sauce, and then with remaining cheese.

Spray a piece of tin foil with oil and place oil side down, sealing baking dish. Bake 30 - 40 minutes until cheese is melted and bubbly. Sprinkle with Cilantro and serve.

~ "My religion consists of a humble admiration of the illimitable superior spirit who reveals himself in the slight details we are able to perceive with our frail and feeble mind." - Albert Einstein ~